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Recipe by: mabella
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See below ingredients and instructions of the recipe
1 lb Butter 1 ts Pepper
1/2 c Parsley, chopped 1 tb Quatre-epices
1 tb Crushed garlic 100 Canned snails
3 tb Shallots, chopped 1/2 c White wine (optional)
12 Canned anchovy fillets 2 c Fresh white breadcrumbs
1 tb Salt
Preparation time 25 minutes. Cooking time 8 minutes. Make snail
butter by working the butter with a mixture of chopped parsley,
garlic, shallots and anchovy fillets. Season with the salt, pepper
and spice, then work through a fine sieve. [Quatre-epices is a plant
from the Antilles (West Indies) whose fruit is at the same time
reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a
piece of butter the size of a bean inside each snail shell. Add the
snail, then close up the shell with some more butter, pressing it
down firmly. Arrange the snails on a dish and moisten with the wine
if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8
minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully,
Pouilly-Fuisse. [From "Larousse Traditional French Cooking."]
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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